A new item that sits in the cabinet at our Cashel Street location may look familiar to you, but believe us when we say that it’s not a scone.
Our American-style buttermilk biscuits were developed by Grizzly member and Georgia-native Micah, an ardent advocate for the homestyle baking and food culture of his youth. The high moisture content of the biscuits turns them into a bread that’s crunchy on the outside with a moist, soft and salty interior. They’re only available at our Cashel Street store and are served either savoury with an egg-and-chive souffle, or sweet with a slathering of our house-made strawberry jam.
Across the American South, buttermilk biscuits occupy a central place in many regional food cultures. They have a long history as a prized treat for communities with limited access to wheat, not to mention their convenience as a bread that doesn’t rely on yeast for leavening. In the same way that biscuits vary from region to region across the American South, our biscuits reflect our own beautiful region of New Zealand because we’re using biodynamic organic wheat from Milmore Downs and buttermilk from Karikaas, both local Canterbury producers. Since we’re making them in the kitchen at our Cashel Street location, if you stop by right as our shop opens, you’ll walk into the intoxicating smell of toasted buttery biscuits wafting from the oven.
So pop in for breakfast or morning tea and give one of the buttermilk biscuits a try. We’re confident you’ll understand why such a simple looking bread has defined a food culture across the globe and why we just had to develop our own for Grizzly!
